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Wondrous Wintertime Drinks

December 14, 2011 By: Alissa Ponchione


Although winter often means snow, cold and frosty nights in some parts of the country, it also is the perfect time of year to keep warm with delightful wintertime cocktails. When it comes to the winter season, don't hesitate to give your guests something that will keep them feeling toasty while also indulging the flavors of the season. Even if your bar or nightclub is situated in the hottest of climates, a simple splash of seasonal fruit purees, a dash of bitters and even some homemade eggnog not only will get customers ready for festive holiday parties but also invite them to enjoy the undeniable warmth associated with those cold — and sometimes harsh — winter months. Cater to your guests' tastes this season, and you'll reap the benefits from the first snowfall until the last.

The King's Gin & Tonic
Courtesy of No. 3. Gin.

1½ oz. No 3 Gin
1½ oz. King's Ginger liqueur
½ oz. fresh lemon juice
3 oz. Fever-Tree Bitter Lemon/Lemon tonic
Splash soda water
Lemon zest, for garnis

Build over ice in a silver goblet or large wine glass and garnish with a lemon zest.


Campari Sparkling PassionCampari
Created by Owner of Trattoria Trullo Giovanni DeNigris.

2 oz. Campari
2 oz. Prosecco
1 oz. grapefruit juice
Splash passion fruit puree
Raspberries, orange and fresh mint, for garnish

Shake all ingredients together and strain into an ice-cold Champagne flute. Garnish with raspberries, orange and fresh mint on a toothpick.


Wild Turkey Champagne CocktailBourbon cocktail
Courtesy of Wild Turkey.

1 oz. Wild Turkey Bourbon 101
½ oz. peach liqueur
3 dashes bitters
Champagne

Mix bourbon, peach liqueur and bitters in a Champagne goblet and top off with Champagne.


YuletideIceberg Vodka
Courtesy of Iceberg Vodka.

2 oz. Iceberg Vodka
½ oz. cinnamon syrup
½ oz. fresh lime juice
Top with ginger beer
Lime, for garnish

Combine ingredients in an ice-filled glass. Garnish with a lime.


Silver BelleCockspur
Courtesy of Cockspur Rum.

1½ oz. Cockspur Rum
¼ oz. maraschino liqueur
¾ oz. hibiscus grenadine
¾ oz. pineapple juice
Maraschino cherry, for garnish.

Shake well with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.


Coconut Eggnog MartiniEggnog
On the menu at Tommy Bahamas restaurants.

1 part Jim Beam
1 part coconut rum
2½ part coconut eggnog*

Shake all ingredients well with ice, strain into a Martini glass. Sprinkle with freshly a Martini glass. Sprinkle with freshly grated nutmeg.

*Coconut Eggnog

5 egg yolks
¾ cup sugar
1 cup heavy cream
2 cups coconut milk
Pinch of Salt
1 tsp. vanilla
½ tsp. nutmeg

Whisk yolks with sugar until creamy and the sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla and nutmeg. Chill well.


Mr Beam’s Sake Cider
On the menu at Haru Sushi in New York City.
                                             
1½ oz. Jim Beam Black
1½ oz. Sho Chiku Bai cold sake
3 oz. fresh apple cider
1/5 oz. sour mix.

Pour all contents over ice, shake vigorously, strain and serve straight.


Treva’s $30 Rooibos CocktailTreva
On the menu at Treva Restaurant & Bar in West Hartford, Conn.

8 oz. Hendricks Gin
2 oz. CÎROC Red Berry Vodka 
1.5 oz. simple syrup
Dried lavender
Mint
Sliced almonds
Peppercorns
Cardamom
Vanilla
Cinnamon sticks
Blueberry Rooibos Tea
Citrus (lemon and orange peel)

In a vacuum coffee maker, heat up the Hendricks Gin, CÎROC Red Berry Vodka and simple syrup in the bottom chamber. In the top chamber, place the following ingredients: dried lavender, mint, sliced almonds, peppercorns, cardamom, vanilla, cinnamon sticks, Blueberry Rooibos Tea and citrus (lemon and orange peel). As the gin and vodka heat, they will rise into the top portion of the coffee maker, infusing with all the ingredients. Stir and remove heat. As the heat is removed the alcohol will start to vacuum back down into the bottom chamber.


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